Melt butter; add lemon juice and garlic and simmer 1 minute. Season fish and shrimp lightly with Greek seasoning.
Place fish and shrimp in a large sheet of heavy foil with top loosely opened. Baste heavily with lemon butter and garlic sauce.
Add chopped tomato, onion and green pepper.
Place on an outdoor grill and cook about 5 minutes.
This may be baked in oven with foil closed.
Mix oil, 1/4 cup lemon juice, thyme, paprika, salt and pepper. Toss fish and shrimp in mixture.
Can be marinated up to 4 hours. Preheat charcoal grill or broiler.
Alternate shrimp, fish, onion and peppers on skewers.
Cook 4 to 5 minutes each side.
Sprinkle with remaining lemon juice.
he shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to
aucepan on medium heat. Add fish and shrimp; cook for 5 mins or
br>Process the fish until pasty and then the the shrimp until mostly
hours
Pork Belly and Shrimp
Sprinkle sugar over bottom
large pan and saute the onion, garlic and zucchini for
Heat oil in a medium saucepan on medium heat. Cook onion and garlic for 3-5 mins or until the onion is soft. Add carrot, zucchini, mushroom, stock and 1/2 cup water. Cover and bring to a boil.
Add the beans and orzo pasta. Cook, covered, for 5 mins. Add the fish and cook, covered, for 2 mins more or until the fish is cooked and the pasta is tender. Season.
Combine the pesto and sour cream in a small bowl. Ladle the soup into serving bowls and top with pesto cream. Serve with bread.
o a boil. Add couscous and simmer for 10 mins. Drain
Place fish fillets in a greased baking dish.
If using small shrimp, sprinkle them over fish, and pour soup over all.
Bake at 350\u00b0 for 30 to 45 minutes, or until fish is tender and flakes.
Place shrimp and fish in 13 x 9-inch baking dish.
Pour soup over top.
Bake at 375\u00b0 for 20 minutes.
Combine remaining ingredients.
Sprinkle over fish mixture.
Bake for 5 more minutes.
Serves 6.
ftens, 5 minutes; add garlic and cook until fragrant, 3 minutes
lt. Add grits and chopped shrimp, reduce heat and cook until grits are
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
Boil fish in salted water until done.
Melt Velveeta, milk and shrimp soup until smooth.
Mix in fish.
Put in casserole dish; top with crumbs.
Keep warm in oven.
In a large pot, melt butter.
Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
Transfer vegetable mixture to the container of an electric blender.
Add 1/2 cup chicken broth to the blender.
Cover and process until almost smooth.
In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.
Heat the oil in a saucepan. Add the onion and cook 5 mins. Add the chorizo, garlic and peppers and cook 2-3 mins. Add the paprika, herbs and potatoes, and stir to coat in the oil. Add the tomatoes and stock. Cover and simmer 15 mins. Add the fish and cook 4 mins, until just opaque. Season and ladle into bowls to serve.
Brown bacon in pot.
Add all other ingredients, except fish. Bring to a boil.
Then simmer until vegetables are done.
If cooked fish are used, add it when vegetables are done.
If raw fish or shrimp are used, add it when you turn down the chowder to simmer. Simmer 35 to 45 minutes.
Add water if needed.
Put the fish and shrimp in a glass bowl.
Add in the lime juice, garlic, salt, and serrano peppers; stir to combine.
Cover and refrigerate 2 hours.
Add in the celery, onion, cilantro, and oil; stir to combine.
Refrigerate 30 minutes more.
Serve at once.
Thinly slice the boneless fish and soak in the marinade.